Inspired by Korean vegetable pancakes calledyachaejeon,this vegetable pancakes recipe is a blank canvas for incorporating vegetables.
Swap any of the veg for zucchini or carrots.
For easy flipping, use a large rounded pancake spatula to flip the pancakes.
Photo:Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Neighbors Hall
Then slide the pancake back into the skillet to cook on the other side.
This recipe was developed by Melissa Gray.
Whisk flour, cornstarch, and 1 1/2 teaspoons salt in a large bowl until combined.
Gradually whisk in 1 1/2 cups ice-cold water until smooth (batter will be thin).
Stir in sweet potato, mushrooms, and scallions.
Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high.
Cook until browned on both sides, 4 to 5 minutes per side.
Transfer cooked pancake to prepared rack and place in oven to keep warm.
While last pancake is cooking, heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high.
Add sesame seeds; cook, stirring often, until seeds turn pale gold, about 1 minute.
Add eggs and sprinkle with remaining 1/2 teaspoon salt.
Serve eggs on vegetable pancakes.
Top with thinly sliced scallions.
Prep and cut veggies up to 1 day in advance.
Store in an airtight container in the fridge.
2,000 calories a day is used for general nutrition advice.
